Can I use sweetened condensed milk instead of evaporated milk for pumpkin pie?

Yes, you absolutely can. Sweetened condensed milk not only replaces evaporated milk, but it also eliminates the need for added sugar. It creates a richer texture and a slightly caramelized flavor that many people prefer. Just remember, the two are not interchangeable in equal volume for every recipe, but for pumpkin pie, the swap works beautifully.

What happens if I use sweetened condensed milk instead of evaporated milk?

Your pie will be creamier, slightly sweeter, and have a smoother mouthfeel. The sweetness of the condensed milk balances the spices well, but you’ll need to skip any added sugar. The texture is silkier and less likely to dry out, which makes it a great choice for beginners.

Is heavy cream or evaporated milk better for pumpkin pie?

Heavy cream yields a very rich and dense pie, while evaporated milk gives a lighter, more traditional texture. Sweetened condensed milk sits somewhere in the middle. It offers creaminess without the heaviness and already includes sugar. If you're looking for simplicity with excellent results, sweetened condensed milk is often the better choice.

What does adding sweetened condensed milk do?

It transforms the pie into a smooth, custardy dessert with deep flavor and natural sweetness. It simplifies the recipe by replacing both the milk and sugar. The result is a pie that’s easy to slice, gorgeous on the table, and deeply satisfying.

Pumpkin Pie with Sweetened Condensed Milk: 7 Secrets

Description

Smooth, sweet, and full of spice, this pumpkin pie with sweetened condensed milk is a seasonal classic made easy.

Ingredients

Scale

1 can (15 oz) 100% pure pumpkin
1 can (14 oz) sweetened condensed milk
2 large eggs
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 teaspoon vanilla extract (optional)
1 unbaked 9-inch pie crust

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Instructions

1. Preheat oven to 425°F. Place crust in pie dish and chill.

2. In a bowl, whisk together pumpkin, sweetened condensed milk, eggs, spice, salt, and vanilla.

3. Pour filling into the pie crust and smooth top.

4. Bake at 425°F for 15 minutes. Reduce to 350°F and bake 35–40 minutes more.

5. Let cool on a wire rack for at least 2 hours.

6. Chill in fridge for 4 hours or overnight before serving.

Notes

Use foil or a pie crust protector if the edges brown too quickly.

Avoid overmixing to prevent air bubbles and cracks.

Make ahead and refrigerate for up to 4 days.

Prep Time: 10 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 24g
Sodium: 180mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg